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Creamy Healthy Asparagus Soup with Avocado and Fennel
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 5 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large leek white and pale green parts finely chopped
- 1 fennel bulb thinly sliced
- Kosher salt
- 4 cups Chicken Bone Broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 tablespoon lemon thyme leaves minced
- 1 lemon juiced
- 1 avocado peeled, pitted, and diced
- Freshly ground black pepper
- 4 tbsp Greek yogurt
Instructions
In a large saucepan over medium-low heat, warm oil.
Add asparagus and thyme. Bring to a simmer and cook for 1 minute.
Garnish with reserved asparagus tips, fennel fronds, olive oil and Greek yogurt, if using.
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